Squash Casserole - cooking recipe

Ingredients

2 c. summer (yellow) squash, cut into 1/2-inch cubes
1 carrot, grated or sliced into rings
1 small jar pimento, chopped (for color; optional)
1 small onion, chopped
1 c. mayonnaise or sour cream
1 can cream of mushroom or chicken soup
1 or 2 eggs, beaten
1/2 stick margarine, melted
1 c. grated sharp cheese
salt and pepper to taste
1/2 tsp. sugar (optional)
1 to 2 c. Pepperidge Farm stuffing

Preparation

Mix mayonnaise, soup, margarine, eggs and cheese together. Add and mix in vegetables.
Pour into a sprayed casserole dish. (Size 10 x 13-inch for thin casserole or 10 x 10-inch foil pan for thicker.)
Top with stuffing mix and bake at 350\u00b0 for 35 to 45 minutes.